Sophia Lindop - A Unique Food Experience

Olive, Rosemary and Lemon Marinade

 

I stumbled upon this recipe in a recent magazine, and have since used it for fish, chicken, lamb and vegetable kebabs with great success!

Enough for four to six 220g portions
Can be stored in the refrigerator with success
Difficulty - oh so easy!
Preparation time - as long as it takes you to squeeze a couple of lemons!

Ingredients
1 cup olive oil
100ml freshly squeezed lemon juice
Zest of one lemon
½ cup Calamata olives, pipped and sliced (you can buy them like this at the supermarket)
2T fresh rosemary, roughly chopped
Salt and freshly ground black pepper

Method
1.  Mix all the ingredients together and allow to infuse for two hours before using.
2.  Store in the refrigerator.

My latest favourite thing to do with fish...this marinade keeps it succulent and adds to the flavour.  Try it and you'll see what I mean.

 

Hot Cross Buns

It will be Easter Sunday tomorrow, so here's a very necessary recipe for you!  I baked some last Sunday and they were amazing! It really is simple – it just takes some time to rise. So Sunday mornings are a good time to start the process.

Difficulty - it may seem difficult, but it's not!!
This recipe makes between 10 and 12 buns, depending on size
Preparation time - 15 minutes and about 90 minutes to rise
Cooking time - 15 minutes

Ingredients
1 whole egg
120ml (4 fl oz) milk
60g (2 oz) butter
60g (2 oz) sugar
60g (2 oz) raisins
1 teaspoon grated lemon rind
½ teaspoon (2.5ml) salt
½ teaspoon (2.5ml) ground cinnamon
¼ teaspoon (1.25ml) ground nutmeg
¼ teaspoon (1.25ml) mixed spice
1ml ground cloves
250g (8 oz) white bread flour (strong flour)
2 teaspoons dried yeast

For the glaze
120g (4 oz) icing sugar
1 tablespoon milk
½ teaspoon lemon juice, freshly squeezed

Method
1. Heat half of the milk until lukewarm, and then add the dried yeast.  Allow to stand for about 5 minutes to activate the yeast.
2. In a jug, beat together the other half of the milk and the egg.
3. Mix the flour, the sugar, all the spices and the salt together in a bowl.
4. Rub the butter into the flour mixture.
5. Add the lemon rind, the egg and milk mixture as well as the lukewarm milk and yeast mixture.
6. Mix well and knead for a few minutes. Cover loosely with a kitchen towel.
7. Set aside in a warm, draught-free spot and allow to rise for about 45 minutes to 1 hour. The dough must double in size.
8. Knock the dough down, add the raisins, and divide into equal balls.
9. Roll and place on a non-stick baking tray, about 2cm apart (remember, they will rise again and grow in size.)
10. Using a sharp knife, cut a cross in the top of each bun.
11. Cover loosely and set aside again for about 30 minutes to rise.
12. Preheat the oven to 190°C / 375°F / Gas 5.
13. Bake for about 15 minutes until golden brown.
14. Set aside to cool slightly. Make the glaze by mixing all the ingredients together. The consistency should not be too runny, but you should be able to drizzle it over the buns.
15. Drizzle the glaze in the cut cross on every bun.

By now you have the entire family in their starting blocks, ready to grab one! Break the suspense by blowing the whistle and letting them loose, while you make a good pot of hot coffee...

And then, from my family to yours, have a Happy Easter!  May the visits from the bunny be frequent, but mostly, may this be a reflective time of togetherness and family – time we have too little of in this world today!

The above is an excerpt from my latest newsletter...

Chocolate Easter Bunnies

As you can guess, Lindt makes my favourite little bunny.  But, although this one is very modern, it's predecessors have come a long way. 

The following answered my question, namely "How come a rabbit brings eggs and not a hen or a rooster?"  Well, the egg idea was first mentioned in German writings in the 1600's, and the idea of an egg-laying rabbit went to America in the 1700's through immigrants arriving from Germany.  Vielen dank! 

The first edible Easter Bunnies were made in Germany during the early 1800's and were made of pastry and sugar.  Personally I like the more recent versions better. 

And, did you know that at least 76% of the world's population, when given a chocolate bunny, will eat the ears first? 

Enjoy your weekend, and hope the egg-laying bunny (yeah, right!) brings you loads of chocolate eggs!

We're off to the Karoo farm...  Ciao!

Fig, Apple, Rocket and Gorgonzola Salad

 

Pam produced this fig, apple, rocket and Gorgonzola salad last Sunday, and it was delicious!  Besides, it is so quick and easy to make that I just had to share it with you!  She peeled the figs, and although I prefer not to, it worked better in this salad.  You just arrange the ingredients on a platter, with the cheese on top, and dress in a light vinaigrette with a dash of maple syrup.  A great start to a meal!  Make sure you try this before figs go out of season.

Paddy and I are both really tired right now - too many late nights and early starts, coupled with some work stress, has left us in need of a quick break.  So, we're off to the farm in the Karoo tomorrow, and I am taking my books, my crosswords, my binoculars and bird books, and very little else!  Have a great weekend! 

Deep-fried Asparagus in Batter

     

This recipe using deep-fried asparagus in batter in a salad featured in my latest newsletter, so forgive me if you have already seen this.  This is for those of you who haven't...

The other night I was playing with my food (again) and I came up with something scrumptious!

Difficulty - easy!!
Preparation time - 10 minutes + 30 minutes to rest
Cooking time - 15 minutes

Ingredients
Fresh green asparagus
1 whole egg, beaten
Flour

Method
1.  Wash the asparagus well.  Pat them dry.
2.  When completely dry, dip them in the egg and then coat them with flour.
3.  Set aside to rest for about 30 minutes.
4.  Heat oil in a saucepan until very hot and deep-fry the asparagus until golden brown.
5.  Place on an absorbent towel to drain.

The flavour of the asparagus is nutty and the mouth-feel is amazing.  I served them in a salad with butternut crisps (that I made as well), micro greens, and topped it with a poached egg.  This idea will work equally well as a starter.

Paddy says to tell you that this recipe carries his stamp of approval!

April Fool's Day...and the FIFA Soccer World Cup in 2010

I am almost afraid to share my news with you in case you think that this is a April Fool's joke - it isn't!  I decided not to share a recipe today in case you didn't believe me, but I wanted to share a pic that was taken by my friend, Nan, from the top of Table Mountain on Saturday afternoon... 

 

This is how far Cape Town's stadium has come and we are all excited to play hosts to the 2010 FIFA World Cup soccer tournament!  I must say that, although I was a bit anti it's location at first, I am so proud of what we have achieved.  To me this stadium represents hope and a rosy future for our city and its people. 

Did you know?  
This world class stadium at the juncture between Table Mountain and the Atlantic Ocean at the southern tip of Africa, is a 70 000 seater, all-weather, multi-purpose, environmentally sustainable, modern, technologically advanced stadium that has a retractable roof and just about the best view in the world!  It cost just over R2,5 billion, and now we look forward to the promise that it holds, of a positive boost to our economy!

Here's to us and our stadium!